Description
This Sheet Pan Chicken Bacon Ranch Tortellini is a delightful meal featuring juicy chicken, crispy bacon, and cheesy tortellini, all baked to perfection for a simple and satisfying option for dinner any night of the week.
Ingredients
Scale
- 1½ pounds boneless skinless chicken breast (cubed)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ranch seasoning
- 20 ounces refrigerated cheese tortellini
- 1 15-ounce jar Alfredo sauce
- ½ cup milk
- 6 slices bacon (cooked and crumbled)
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped parsley
Instructions
- Preheat your oven to 400°F.
- Toss the cubed chicken with salt, pepper, garlic powder, and ranch seasoning until well coated.
- Place the tortellini in a 9×13 baking dish and layer the chicken over the top.
- Pour the Alfredo sauce and milk, allowing it to seep into the dish.
- Sprinkle the cooked and crumbled bacon evenly on top.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil, sprinkle the mozzarella cheese on top, and return to the oven for an additional 5 minutes until melted.
- Garnish with chopped parsley before serving.
Notes
For extra flavor, use homemade ranch seasoning.
Feel free to customize with your favorite vegetables in the mix.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 1020mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg